Cauliflower Rice is a great alternative to rice not only for those of you following a grain free diet but for anyone looking to add more vegetables into their diet or wanting to cut back on the carbs a little AND it's so easy to prepare! This is the way I make it.
Cauliflower Rice GF SCD
1 medium cauliflower
¼ medium white or yellow onion
freshly ground sea salt and black pepper
½ tblsp extra virgin olive oil.
Wash the cauliflower and break into florets. Place into the bowl of a food processor or grate it using the grater attachment or hand grater.
Pulse a few times until the cauliflower resembles rice, don't process it too much.
Very finely chop the onion.
Gently heat the extra virgin olive oil in a deep frying pan. Tip the chopped cauliflower in and the turn the heat up to high. Constantly stirring and turning over the cauliflower, cook for about two minutes. You will see slight brown specks start to appear on the cauliflower. Take off the heat and add the very finely chopped onion.
Turn the heat down very slightly to prevent the cauliflower from burning. I recommend that you don't cook on the highest heat, I find it cooks better on a light between medium and high. Continuing to turn the cauliflower regularly, cook for another 5 to 8 minutes until the cauliflower is cooked without being too soft. Season with freshly ground salt and black pepper. Tip into a bowl and serve.
This is the basic cauliflower rice recipe which you can use instead of rice in any recipe. Add some extra flavour by adding spices with the oil and fresh herbs after it has finished cooking.
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This recipe is linked to Wellness Weekend. Whole Food Fridays, Healthy Vegan Friday, Fat Tuesday, Hearth and Soul Blog Hop, Allergy-Free Wednesdays